Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
Ingredients:
1/2 lb. gnocchetti or other short pasta
2 bunches of ramps, coarsely chopped (bulbs and stems removed)
1/4 cup pine nuts
1 garlic clove, minced
1/3 cup Parmigiano Reggiano, grated
1/3 cup Fiore Sardo (regular Pecorino works as well), grated
1 tsp. salt
Juice of 1/2 lemon
1/4 - 1/3 cup extra virgin olive oil
Pasta water as needed
Directions:
Bring a large pot of water to a boil.
Add the pine nuts, garlic and salt to a food processor along with 2 tbsp. olive oil. Blend until a paste-like consistency is formed.
Add the ramp leaves and 2 tbsp. olive oil to the blender. Blend again until the ramps are finely chopped. Add the parmigiano, fiore sardo, juice of 1/2 lemon and 2 tbsp. olive oil. Blend again until smooth. Add more olive oil as needed.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Strain and reserve 1 cup of pasta water.
Add the pasta directly to a large sauté pan along with the ramp pesto and 1/4 cup of pasta water. Toss over low heat. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with more Fiore Sardo or Parmigiano.
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